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Kallee Crong- McCreery’s Recipes




Kallee is a cook, recipe writer, and a field editor of the Taste of Home family of magazines.

Her recipes have been featured in Simple and Delicious, Country woman, and Taste of home magazines.

Here is a handy recipe to keep in your box. I recently made enough to serve 800 at a memorial service. There are many versions of this recipe, some using black eye peas, but I like this one the best.

You can serve this as a side salad, or as a hearty dip for tortilla chips. Make it several hours, up to a day prior for all the flavors to blend. It really stands out with all the colors. If you have leftovers, dollop it over a cooked chicken breast or salmon.


2 Tbl red wine vinegar
1/2 c cup salsa
1 1//2 Tbl olive oil
2 Tbl sugar

1 clove garlic, crushed
1 firm ripe avocado, chopped
1 15 oz can black beans, rinsed anddrained
1 11 oz can sweet corn, drained
3 Roma tomatoes- chopped
1/2 c sliced black olives
salt and pepper to taste

Combine vinegar, salsa, oil, sugar and garlic. Wisk till blended. Put remaining ingredients in a bowl and fold in the marinade. Chill several hours.

*hint* If you have leftover tortilla shells, put them in a zip lock baggie. Crush them with a rolling pin. Store in the freezer and use the next time you need to top a casserole with crumbs

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